Author Notes:This recipe was inspired by a fabulous date pudding I had at the River Tavern in Chester, CT and a quintessentially South African dessert, malva pudding. I have been wanting to re-create the date pudding, but I wanted it to be a bit more like the malva pudding I had had in SA. Earthy dates are a perfect vehicle for smooth vanilla. This recipe is great because you can bake the pudding before dinner and then pour on the vanilla cream sauce after dinner at re-heat for 5-10 minutes. If you really wanted to gild the lily, serve with fresh whipped cream for a nice warm/cool contrast. —meganvt01

Food52 Review: WHO: meganvt01 is an adventurous cook and eater who has been in the winner's circle a time or two.
WHAT: Her own, expert riff on a South African malva pudding.
HOW: Just blend, beat, and bake -- but it will taste like you've done so much more.
WHY WE LOVE IT: This perfumed pudding is perfect all on its own, but pour the vanilla-rum cream over the top and it'll be on a whole new level. —The Editors

Serves: 6-8

Date Pudding

1/2
cup brown sugar

3
large eggs

1
vanilla bean pod, seeds scraped from the inside

8
ounces dates, chopped

1
cup boiling water

1
teaspoon baking powder

1
cup all purpose flour

1
teaspoon white vinegar

1/2
teaspoon salt

2
tablespoons unsalted butter, melted

Preheat your oven to 350 and butter a 9-inch pie pan.

Place the chopped dates in a blender. Pour over the boiling water. Let stand for 5 minutes then puree.

In a stand mixer, beat the eggs and brown sugar on medium high for 2 minutes. Add the vanilla seeds, vinegar, and butter and beat to combine.

Add a little bit of the date mixture and beat -- this will bring the eggs up to temperature -- add the rest and beat to combine (medium speed). Add the flour, salt, baking powder and beat just to combine.

Pour the mixture into your prepared pan and bake for 35 minutes or until the center is set and a cake tester comes out clean. Take a wooden skewer and poke holes every inch or so all over the pudding.

At this point you can let the cake cool until after dinner or pour over the vanilla-rum cream sauce and return to the oven for 5 minutes (10 if the pudding was cooled).